Musings on Food, Fun & Real Estate in the Mother Lode
I love butternut squash and, for me, nothing says fall quite like Butternut Squash Soup. There are so many ways it can be prepared. Adding leeks and pears give the soup a subtly complex flavor while adding coconut milk and curry powder make it warmly exotic.
This Sunday I was craving Butternut Squash, simple and pure, and so I made a pretty straightforward batch of soup. Easy, simple and delish.
2 Butternut Squash, chopped (I had 2 from a friend’s garden in East. Sonora. Thanks Robin P.!)
1 Lg. Onion, diced
Salt & Pepper
Home Made Croutons (made from Dad’s homemade wheat bread. Thanks Dad!)
Sautee onion in olive oil until it just starts to caramelize. Add Butternut Squash, salt & more olive oil. Continue sautéing until squash starts to soften. Cover with water and bring to a boil. Cook until squash is easy to smash with a fork. Puree soup in a blender in batches using as much liquid needed to create the consistency you like. Pour through a sieve to make it extra silky. Adjust salt and pepper to taste.
Top with home made croutons and parmesano reggiano.
For a more Rustic Version: Set some of the squash aside in a small dice and while the rest of the squash cooking, lightly coat in olive oil, salt & pepper. Roast in the oven until it is nice and browned. Do not pour the soup through a sieve after it is pureed. Add the roasted squash to the pureed soup.